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00:00:01,567 --> 00:00:03,433
[Molly Yeh]
I'm putting together
the tastiest lunch
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00:00:03,433 --> 00:00:06,967
inspired by the intersection
of my favorite Asian treats
and my favorite fast foods.
3
00:00:06,967 --> 00:00:09,867
Yes, glossy town.
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00:00:09,867 --> 00:00:12,800
Juicy and succulent
char siu rib sandwiches.
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Now this is
my fast food fantasy.
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00:00:15,467 --> 00:00:18,266
Indulgent bacon,
egg and cheese
fried rice.
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00:00:18,266 --> 00:00:20,166
It's rocking my world.
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00:00:20,166 --> 00:00:22,967
Chocolate taiyaki,
the cutest waffles ever.
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Yay!
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00:00:24,500 --> 00:00:27,100
And a refreshing
strawberry bubble tea
to cap off the meal.
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That is one baller tea.
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Buckle up,
it's about to get delicious.
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Buckle up,
it's about to get delicious.
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Oh, yum.
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Yay!
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Hey, this is me. Molly Yeh.
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This is my husband, Nick.
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This is our growing family.
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And this is our home, our farm
on the North Dakota
Minnesota border.
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The place where I eat,
sleep and breathe food.
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For a feast
inspired by my love
of Asian food and fast food,
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I'm pit stopping
all around Asia.
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I'm pit stopping
all around Asia.
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First up, China.
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I am making
my char siu rib sandwiches,
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00:01:05,000 --> 00:01:09,066
which are loaded
with sweet, saucy
barbecue pork
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and topped with onions,
mayo and pickles for crunch.
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I think I'm going to need
a napkin for this one.
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I'm starting with
two racks of baby back ribs,
which are tender
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and they're smaller,
so they'll fit cutely
onto a bun.
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I'll cover them
with a dry rub.
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I'll get three tablespoons
of brown sugar.
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Char siu always has
some sweetness.
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Char siu always has
some sweetness.
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I'll combine this
with two teaspoons
of kosher salt,
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half a teaspoon
of freshly cracked
black pepper.
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And then a teaspoon and a half
of Chinese five spice powder,
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which is a defining flavor
of char siu pork.
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This powder is a combination
of star anise, fennel, cloves,
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Sichuan peppercorn
and cinnamon,
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so it's warm, it's got loads
of that licorice flavor
from the fennel and the anise.
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I'll toss this together
and then rub it on both sides
of the ribs.
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So char siu is
a traditional style
of Cantonese cooking
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So char siu is
a traditional style
of Cantonese cooking
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and it literally means
fork-roasted,
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because traditionally,
it's cooked on a skewer.
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I'm obviously not doing that
this time,
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but it's still going to have
those delicious,
sweet five spice notes.
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And typically, I eat
char siu chopped up
in the middle of a steamed bun
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but today, I'm doing
a nod to those drive through,
saucy, rib sandwiches
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that we all love.
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Whether or not we admit it
in public.
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I'll wrap the ribs
tightly in foil so they steam.
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I'll get these
in the oven now,
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low and slow at 325 degrees
for about an hour and a half
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until the meat is tender
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and a quarter inch
of the bones
are starting to show.
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And then after that,
I'll remove the bones.
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My ribs are bone-free.
The bones were really easy
to pull out of the meat,
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since the meat is so tender.
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And now the meat is ready
for that signature,
sweet, sticky sauce.
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So for the sauce,
I'm starting with
red bean curd,
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which is fermented soybean,
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basically tofu
that is swimming
in a red brine.
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When you smell it,
you smell the cooking wine
from the brine
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and its redness comes
from fermented red rice.
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So when you add this
to the sauce,
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you're adding complexity,
a little saltiness,
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you're adding complexity,
a little saltiness,
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some great umami
and of course,
that signature red color.
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So I'm adding
these little cubes
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as well as about
a tablespoon of the sauce.
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And of course,
you can find this online
or in Asian grocery stores.
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I'll combine this
with half a cup
of hoisin sauce,
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for loads of sweet saltiness.
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Half a cup of soy sauce.
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Half a cup of honey
to balance the saltiness
of the soy sauce.
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A third of a cup of ketchup.
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Can't have barbecue
without ketchup.
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Can't have barbecue
without ketchup.
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A third of a cup
of rice vinegar
for that necessary acidity,
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a tablespoon
of toasted sesame oil
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for those dark, toasty notes,
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half a teaspoon
of kosher salt,
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a teaspoon
of Chinese five spice,
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and lastly, I'll grate in
two inches of fresh ginger,
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which brightens
the whole place up.
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So I'll whisk this together
and allow it to reduce
for five minutes
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until it's smooth
and thick and saucy,
like a barbecue sauce.
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until it's smooth
and thick and saucy,
like a barbecue sauce.
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I remember making char siu
when I was extremely pregnant
with Bernie
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and my hands were
super swollen
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but I needed to chop up
this much char siu
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to get into the center
of steamed buns.
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And by the end
of chopping all of it,
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my hands were just
ready to fall off.
The were in so much pain.
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Ah, but it was worth it.
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This is looking good.
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So it's a lot of sauce.
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I'm going to use
some of it to brush
onto the outside of the ribs,
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so that it can get
that great texture.
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But then I have
the remainder of it
to serve with the sandwiches.
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But then I have
the remainder of it
to serve with the sandwiches.
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But since the ribs
are cooked already,
I don't have to worry about
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sticking my brush in raw meat
and putting it back
in the sauce.
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I'm a neurotic mom.
I think about
things like that.
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I'll get these in the oven now
at 475 degrees
for five to seven minutes,
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just so that this sauce
can caramelize
and get a little crisp,
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and then I'll flip them over,
glaze again and stick them
back in the oven
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so they can get that texture
on the other side as well,
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and then it'll be
time to assemble.
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Oh, baby.
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Back ribs.
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That is one of the all time
great smells of this world.
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Yes, glossy town.
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USA? China? I don't know.
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Oh, my gosh, what I do know
is that those are beautiful.
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Okay. To assemble,
I've got my
sesame seed buns here.
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I'll mayo them on both sides
with Japanese mayo,
which is sweet and rich.
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I'll mayo them on both sides
with Japanese mayo,
which is sweet and rich.
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More mayo, more better.
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And I'll top them
with a hunk of meat.
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Mmm, mmm, mmm.
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Sticks the landing.
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Oh, yeah.
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It's so shiny.
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And then top with
sliced red onions
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and bread and butter pickles
for crunch.
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The sweetness of
the bread and butter pickles
just fits the vibe.
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Oh, yeah.
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Top them,
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and dunk them in extra sauce.
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and dunk them in extra sauce.
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Please, join me
on this journey.
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Oh, my God.
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Sorry, that's just, like,
too good.
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I think this is illegal.
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That is the most tender meat.
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It's sweet. It's saucy.
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The little crunch
from the pickle
is the cherry on top.
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This is my fast food fantasy.
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Coming up, my number one
top breakfast sandwich choice
in fried rice form.
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For a spoonable Asian twist
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on my favorite fast food order
of all time,
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I am making
bacon, egg and cheese
fried rice.
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It's salty, it's crispy,
it's all under a blanket
of melty cheddar cheese
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and best eaten
in gigantic sloppy shovels
right into my mouth.
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To start,
I'm crisping up the bacon.
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To start,
I'm crisping up the bacon.
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I do this first
so that I can
render out the fat,
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and that's
what I'm going to use
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to cook both the eggs
and the rice.
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I'll transfer it
to a wider rack
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so that any excess grease
can drip off,
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and the rack
versus a paper towel
allows it to stay crispy.
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And I'll pour
the remaining fat
into a heat-safe vessel
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for cooking later.
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I've got four eggs here.
I'll give them a whip.
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I think I make fried rice
at least once a week.
It's so easy.
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I have all of the ingredients
on hand at all times.
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A few years ago,
I started finishing it with
melty cheese,
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A few years ago,
I started finishing it with
melty cheese,
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which just brought it
to the next level.
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You don't typically see
dairy in Chinese food,
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but I went off script
and tried it,
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and have never looked back.
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All right. These are whipped.
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I'd like
a hard and fast scramble,
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so I'll scramble these
in this hot pan
with the bacon fat
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for just about
a minute or two,
until they are just set.
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I'll remove them from the pan.
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I'll season these eggs
with a pinch of salt.
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I'll season these eggs
with a pinch of salt.
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I'll add a bit more bacon fat
since my pan is looking dry,
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and then use it to cook
a chopped yellow onion
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and then some scallions.
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I'll only cook the white
and the light green parts
at this point,
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because they're tougher
and they need that extra time.
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I'll stir these around
and allow them to get
soft and fragrant.
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Next, three cloves
of finely-chopped garlic,
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and then I'll grate in
some fresh ginger,
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which is a little ingredient
that goes a long way
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as far as
the depth and excitement.
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And this should just cook
for about a minute.
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I don't want to burn
the garlic and the ginger.
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So while this goes,
I'll grab the rice,
cheese and peas.
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I've got a few cups
of leftover short grain
rice here.
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It's really best to use
leftover, day-old rice
for fried rice,
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because it's dried out
a little bit,
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which allows it more space
to absorb flavor.
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If you want to be
a little healthy,
you could do brown rice.
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But this is a fast food feast.
Who said anything
about being healthy?
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But this is a fast food feast.
Who said anything
about being healthy?
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I'll break it up
with my spatula
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and start to get it warm
throughout.
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I'll sneak in some veggies.
I'm going to toss in
some frozen peas.
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You could use fresh or frozen.
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If you use frozen,
they thaw almost immediately
because they're so small.
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I'll stir these in.
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And to finish this off,
I'll chop up
the bacon and the eggs.
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That's some good crispy bacon.
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Toss everything together.
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Spread it out in an even layer
to get the bottom crispy.
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Spread it out in an even layer
to get the bottom crispy.
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00:10:14,166 --> 00:10:16,700
And then cover
with cheddar cheese
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00:10:16,767 --> 00:10:19,100
going all the way
to the edges.
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Mm.
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Now, we'll stick this
in the oven at 475 degrees,
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just for a few minutes
to get the cheese melty.
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00:10:28,500 --> 00:10:32,066
Oh, yeah.
That is good and melty.
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00:10:32,066 --> 00:10:34,200
And there are crispy,
cheesy bits
around the edges.
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00:10:35,700 --> 00:10:38,100
I'll finish with
a drizzle of sriracha.
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00:10:38,100 --> 00:10:40,600
Every good fried rice
has a little heat.
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00:10:40,667 --> 00:10:42,266
I'll add the ketchup
in private.
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And my scallion greens.
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And my scallion greens.
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00:10:45,567 --> 00:10:48,767
Wow. That is one
good looking fried rice.
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00:10:48,767 --> 00:10:51,166
I'm going to compose
the perfect bite.
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Bacon, some egg,
crispy cheese,
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00:10:54,667 --> 00:10:58,200
and I'll dig to the bottom
and get some crispy rice, too.
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Here comes the shovel.
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00:11:05,300 --> 00:11:07,200
Mm.
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00:11:08,300 --> 00:11:10,100
Oh, yeah. Mm-hmm.
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00:11:10,166 --> 00:11:11,266
Mm.
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00:11:11,266 --> 00:11:13,633
It's cheesy, it's bacony,
it's eggy,
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00:11:13,633 --> 00:11:13,867
It's cheesy, it's bacony,
it's eggy,
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00:11:13,867 --> 00:11:16,166
and the ginger in there,
oh, yes.
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This is rocking my world.
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Next, dessert time.
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My chocolate fish-shaped treat
is fun to make and fun to eat.
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00:11:36,767 --> 00:11:40,600
For a dessert
that'll make everyone smile,
I'm heading to Japan.
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00:11:40,667 --> 00:11:45,266
These chocolate taiyaki
are buttery, fluffy,
fish-shaped waffles
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that have melty
chocolate bellies.
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00:11:47,467 --> 00:11:50,467
I'll make
a chocolate ganache first,
and then a waffle batter
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00:11:50,467 --> 00:11:53,967
and cook them together
in this really cool,
fish-shaped mold.
236
00:11:53,967 --> 00:11:57,066
Technically, it's a really hot
fish-shaped mold
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00:11:57,066 --> 00:11:59,100
but it's also cool.
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00:11:59,100 --> 00:12:03,867
All right. To start,
I'm chopping up
four ounces of chocolate.
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00:12:03,867 --> 00:12:03,959
I'm going to make a ganache,
which will be moldable.
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00:12:03,959 --> 00:12:06,367
I'm going to make a ganache,
which will be moldable.
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00:12:06,367 --> 00:12:10,266
It'll make it easy
to stuff into the bellies
of the waffle.
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But then,
when the waffle cooks,
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it'll melt down and get
ooey and gooey in the center.
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00:12:15,767 --> 00:12:17,300
I have a double boiler here.
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00:12:17,367 --> 00:12:20,867
Just a heat safe bowl
set over a pot
of simmering water.
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00:12:20,867 --> 00:12:22,500
And I'll toss my chocolate in.
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00:12:23,400 --> 00:12:25,166
I'm cooking it
in a double boiler
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00:12:25,166 --> 00:12:28,667
because I don't want
the chocolate to overheat
and seize up.
249
00:12:28,667 --> 00:12:31,166
I'll combine this
with a quarter cup
of heavy cream,
250
00:12:31,166 --> 00:12:33,959
which turns the chocolate
into a smoother ganache.
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00:12:33,959 --> 00:12:34,100
which turns the chocolate
into a smoother ganache.
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00:12:34,100 --> 00:12:36,500
Once it sets,
it'll still be moldable.
253
00:12:36,567 --> 00:12:38,767
Then I'll stir this around
and allow it to melt gently.
254
00:12:39,900 --> 00:12:44,166
So taiyaki is this
popular street food in Japan.
255
00:12:44,166 --> 00:12:47,100
Tai translates to
a red sea bream,
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00:12:47,100 --> 00:12:50,800
which is this fish
that symbolizes good luck
in Japan,
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00:12:50,867 --> 00:12:55,567
and yaki just means cooked
over an open heat source.
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00:12:55,567 --> 00:12:58,400
So fish waffle, essentially.
259
00:12:58,467 --> 00:13:00,500
And usually they're filled
with red bean paste,
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00:13:00,567 --> 00:13:03,959
but they can be filled
with chocolate or custard
or even savory fillings.
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00:13:03,959 --> 00:13:05,000
but they can be filled
with chocolate or custard
or even savory fillings.
262
00:13:05,066 --> 00:13:08,667
I'm going with chocolate today
because Bernie loves waffles.
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00:13:08,667 --> 00:13:10,500
So she's going to go
crazy for these,
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00:13:10,567 --> 00:13:14,100
'cause I don't think
she's ever had
a chocolate-filled waffle,
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00:13:14,166 --> 00:13:16,467
and she is
a chocolate monster.
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00:13:16,467 --> 00:13:20,367
Okay, so now that this
is melted together,
I'll allow it to cool briefly
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00:13:20,367 --> 00:13:22,667
while I make my waffle batter.
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00:13:22,667 --> 00:13:25,667
I'll combine
one and a quarter cups
of all-purpose flour
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00:13:25,667 --> 00:13:27,767
with a quarter cup of sugar,
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00:13:27,767 --> 00:13:29,300
and a quarter cup
of corn starch,
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00:13:29,367 --> 00:13:31,867
which will help the waffles
get fluffy,
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00:13:31,867 --> 00:13:33,767
one and a half teaspoons
of baking powder
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00:13:33,767 --> 00:13:33,959
and half a teaspoon
of baking soda
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00:13:33,959 --> 00:13:35,567
and half a teaspoon
of baking soda
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00:13:35,567 --> 00:13:38,266
will help the batter expand
in the fish mold
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00:13:38,266 --> 00:13:40,700
and then half a teaspoon
of kosher salt
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00:13:40,767 --> 00:13:43,667
and a quarter teaspoon
of Chinese five spice.
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00:13:43,667 --> 00:13:46,767
This adds an extra
bit of dimension
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00:13:46,767 --> 00:13:50,000
that you can't totally detect
as five spice,
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00:13:50,066 --> 00:13:52,700
you just feel that there's
more flavor there.
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00:13:52,767 --> 00:13:53,700
I'll get these combined.
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00:13:56,166 --> 00:13:57,867
Okay. I'll mix up
my wet ingredients.
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00:13:58,967 --> 00:14:01,166
I've got three quarters
of a cup of buttermilk.
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00:14:01,166 --> 00:14:03,959
The acidity in this will react
with the baking soda
and the dry ingredients
285
00:14:03,959 --> 00:14:05,200
The acidity in this will react
with the baking soda
and the dry ingredients
286
00:14:05,266 --> 00:14:07,300
to help the waffles
get fluffy.
287
00:14:07,367 --> 00:14:09,400
And I'll zest in
half of an orange.
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00:14:10,867 --> 00:14:12,567
I'll crack in an egg,
289
00:14:12,567 --> 00:14:13,600
splash in some vanilla,
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00:14:15,900 --> 00:14:17,100
and I'll whisk this up.
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00:14:18,700 --> 00:14:21,100
I'll pour the wet ingredients
into the dry ingredients.
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00:14:22,467 --> 00:14:24,133
I'll get this just combined.
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00:14:24,133 --> 00:14:27,867
I don't want to over mix this
because that's how the waffles
will stay fluffy.
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00:14:27,867 --> 00:14:30,800
I'll whisk in
some melted butter,
this is a quarter cup.
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00:14:30,867 --> 00:14:32,967
That'll just add
that great richness.
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00:14:32,967 --> 00:14:33,959
It also helps achieve
the crispy outer shell
of the waffle.
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00:14:33,959 --> 00:14:37,967
It also helps achieve
the crispy outer shell
of the waffle.
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00:14:37,967 --> 00:14:39,700
I'll mix this in.
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00:14:39,767 --> 00:14:41,333
Mm.
300
00:14:41,333 --> 00:14:45,867
The buttermilk and the orange
and the five spice together
smell delicious.
301
00:14:45,867 --> 00:14:47,000
That's it for my batter.
302
00:14:47,066 --> 00:14:50,300
I'm going to allow this to sit
for about 30 minutes now
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00:14:50,367 --> 00:14:52,500
just to allow
the dry ingredients
to hydrate.
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00:14:52,567 --> 00:14:55,367
And in that time,
I'll also chill the ganache
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00:14:55,367 --> 00:14:58,000
so that it can get firm enough
for me to roll it into balls.
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00:15:04,900 --> 00:15:08,667
I've got my super cool
fish-shaped waffle mold.
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00:15:08,667 --> 00:15:11,767
It's non-stick and it goes
right on top of the stove.
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00:15:11,767 --> 00:15:14,266
I'll get this preheating
over medium low
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00:15:14,266 --> 00:15:16,500
while I melt some butter
for brushing the molds.
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00:15:22,066 --> 00:15:26,300
I'll brush both sides,
bottom and top,
with some butter.
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00:15:26,367 --> 00:15:28,700
You could do
a non-stick spray here,
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00:15:28,767 --> 00:15:33,500
but I mean,
the butter tastes better,
you get more of it,
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00:15:33,567 --> 00:15:33,959
so you get more crispiness.
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00:15:33,959 --> 00:15:35,000
so you get more crispiness.
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00:15:37,100 --> 00:15:38,567
This is ready to fill.
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00:15:38,567 --> 00:15:40,367
I'll scoop in batter,
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00:15:40,367 --> 00:15:44,000
enough to fill up
the bottom part
most of the way.
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00:15:44,066 --> 00:15:45,266
Oh, I smell that five spice.
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00:15:47,200 --> 00:15:48,800
And I'll kind of nudge it
into the tail.
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00:15:49,867 --> 00:15:52,266
And I'll take a little piece
of chocolate ganache
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00:15:53,300 --> 00:15:55,500
and flatten it out
just slightly
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00:15:55,567 --> 00:15:59,266
so it doesn't poke out
of the fish
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00:15:59,266 --> 00:16:01,767
and stick it in the belly.
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00:16:01,767 --> 00:16:03,959
So it's kind of firm now,
but as it cooks and heats up,
it'll get melty.
325
00:16:03,959 --> 00:16:07,166
So it's kind of firm now,
but as it cooks and heats up,
it'll get melty.
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00:16:07,166 --> 00:16:10,000
I'll add a little more batter
on top of the chocolate
to cover it up
327
00:16:11,000 --> 00:16:12,100
and then close up the mold
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00:16:13,100 --> 00:16:15,266
and press it down
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00:16:15,266 --> 00:16:20,166
and allow it to cook
on this side for a few minutes
until it's golden and crisp.
330
00:16:20,166 --> 00:16:23,266
So the first time I had this
was actually in Korea.
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00:16:23,266 --> 00:16:28,100
I went there in high school
with my sister and my dad
and it was so much fun.
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00:16:28,166 --> 00:16:32,100
It was my first time ever
in Asia, and we saw these
on the streets,
333
00:16:32,166 --> 00:16:33,959
and had to get some
because they looked
so gosh darned cute.
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00:16:33,959 --> 00:16:35,700
and had to get some
because they looked
so gosh darned cute.
335
00:16:35,767 --> 00:16:37,467
I still have a picture.
336
00:16:37,467 --> 00:16:42,000
I wore really
embarrassing eyeliner.
I think I had bangs, too.
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00:16:42,000 --> 00:16:44,000
We don't have to
talk about that.
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00:16:45,266 --> 00:16:46,367
Ooh.
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00:16:46,367 --> 00:16:48,166
They're looking good.
340
00:16:48,166 --> 00:16:50,467
I'll give it a flip
and continue cooking
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00:16:50,467 --> 00:16:52,400
so that the other side
can brown.
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00:16:52,467 --> 00:16:53,800
Oh, I'm smelling that butter.
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00:16:53,867 --> 00:16:57,867
Next on the agenda
is to make unfilled taiyaki
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00:16:57,867 --> 00:17:02,467
and then cut off the heads
and put ice cream in them.
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00:17:02,467 --> 00:17:03,959
I see that
on the internet sometimes.
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00:17:03,959 --> 00:17:04,266
I see that
on the internet sometimes.
347
00:17:06,667 --> 00:17:07,400
I think they're ready.
348
00:17:08,567 --> 00:17:10,000
Yay!
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00:17:10,066 --> 00:17:12,166
I'll get them out of the mold.
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00:17:12,166 --> 00:17:13,367
And they come out
pretty easily.
351
00:17:14,500 --> 00:17:15,867
These are heavy little fish.
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00:17:16,867 --> 00:17:18,166
Okay, I'll keep on
cooking these up.
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00:17:23,600 --> 00:17:24,800
He's looking at me.
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00:17:27,667 --> 00:17:29,700
Mm.
355
00:17:29,767 --> 00:17:31,600
I'm definitely getting
that orange zest.
356
00:17:31,667 --> 00:17:33,959
The butter, both on the shell
and in the batter is so tasty.
357
00:17:33,959 --> 00:17:35,867
The butter, both on the shell
and in the batter is so tasty.
358
00:17:35,867 --> 00:17:38,600
And that chocolate
melty belly is awesome.
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00:17:38,667 --> 00:17:41,967
I can safely say
I have never had a fish
this darned sweet.
360
00:17:49,400 --> 00:17:52,867
Still to come, a beautiful
bubble tea that you can make
easily at home.
361
00:18:04,667 --> 00:18:07,700
No drive through order
is complete
without a sweet shake,
362
00:18:07,767 --> 00:18:12,100
but I'll do you
one better and whip up
a strawberry milk bubble tea.
363
00:18:12,100 --> 00:18:14,767
It's sweet and fruity
and a little creamy
364
00:18:14,767 --> 00:18:19,066
and it's so much fun
to drink because it's got
those chewy tapioca balls,
365
00:18:19,066 --> 00:18:22,667
which are actually really easy
to just order online
366
00:18:22,667 --> 00:18:25,166
or find at an
international grocery store.
367
00:18:25,166 --> 00:18:27,042
When they come,
they're hard and dehydrated,
368
00:18:27,042 --> 00:18:28,000
When they come,
they're hard and dehydrated,
369
00:18:28,000 --> 00:18:30,200
so all you have to do
to prepare them
370
00:18:30,266 --> 00:18:32,767
is boil them in some water
until they get chewy.
371
00:18:32,767 --> 00:18:35,800
It is important,
you don't want to do this
until right before you serve,
372
00:18:35,867 --> 00:18:37,867
because if you stick them back
in the refrigerator,
373
00:18:37,867 --> 00:18:39,967
they could start to
firm up again.
374
00:18:39,967 --> 00:18:41,567
I love these little guys.
375
00:18:41,567 --> 00:18:43,867
I'll spoon these
into the bottom
of my glasses.
376
00:18:43,867 --> 00:18:45,166
I like a lot of them.
377
00:18:46,367 --> 00:18:49,667
I used to make
a lot of bubble tea
when I first moved here,
378
00:18:49,667 --> 00:18:52,266
because when I got here,
I realized,
379
00:18:52,266 --> 00:18:55,600
the closest Chinatown
is in another country.
380
00:18:55,667 --> 00:18:57,042
So I ordered
these balls online
381
00:18:57,042 --> 00:18:58,300
So I ordered
these balls online
382
00:18:58,367 --> 00:19:02,767
and then Nick actually made me
one of those fat boba straws
383
00:19:02,767 --> 00:19:05,266
out of metal,
out in the workshop
384
00:19:05,266 --> 00:19:07,066
and then I drank it
and then we realized,
385
00:19:07,066 --> 00:19:09,867
wait, maybe we should
have figured out
if that metal was food safe.
386
00:19:11,567 --> 00:19:12,867
I'm still here.
387
00:19:15,000 --> 00:19:17,500
My sister and I
would get bubble tea
all the time growing up,
388
00:19:17,567 --> 00:19:19,567
when we would go
down to Chinatown
389
00:19:19,567 --> 00:19:23,000
and it started off
as just something
that only she was into
390
00:19:23,000 --> 00:19:26,467
and I was a little nervous
about trying
the tapioca pearls,
391
00:19:26,467 --> 00:19:27,042
but then when
I finally tried them,
I realized,
392
00:19:27,042 --> 00:19:28,967
but then when
I finally tried them,
I realized,
393
00:19:28,967 --> 00:19:32,166
okay, this is really just
a fun, textural experience.
394
00:19:33,367 --> 00:19:35,400
And next, I'll pour in
my strawberry syrup,
395
00:19:35,467 --> 00:19:40,567
which is a little floral
from some jasmine
and it's super easy to make,
396
00:19:40,567 --> 00:19:43,900
I dissolve honey
and water together
over a low heat
397
00:19:43,967 --> 00:19:47,800
and then drop in a few
floral jasmine teabags
and seep.
398
00:19:47,867 --> 00:19:49,000
Remove the bags.
399
00:19:49,000 --> 00:19:50,367
Add in fresh strawberries.
400
00:19:51,367 --> 00:19:52,266
And a pinch of salt.
401
00:19:53,367 --> 00:19:54,867
And then bring
everything to a boil,
402
00:19:54,867 --> 00:19:56,767
and cook until
the mixture is syrupy,
403
00:19:58,166 --> 00:19:58,967
strain it,
404
00:20:03,567 --> 00:20:06,100
and chill the syrup.
405
00:20:06,100 --> 00:20:09,166
And you can use this
in cocktails or mocktails,
too.
406
00:20:09,166 --> 00:20:11,066
It's really lovely.
407
00:20:11,066 --> 00:20:13,300
Okay, I'll pour in
about a quarter cup of it.
408
00:20:19,000 --> 00:20:22,066
And fill these glasses up
the rest of the way
with some milk.
409
00:20:22,066 --> 00:20:25,367
You can use any milk, here.
I'm using whole milk,
'cause it's rich.
410
00:20:25,367 --> 00:20:27,042
And this is really
all to taste.
411
00:20:27,042 --> 00:20:27,100
And this is really
all to taste.
412
00:20:27,100 --> 00:20:29,166
So if you didn't want it
to be too sweet,
413
00:20:29,166 --> 00:20:30,600
you could just add a little
of the syrup.
414
00:20:31,967 --> 00:20:34,200
That looks
pretty in pink to me.
415
00:20:35,367 --> 00:20:37,100
I'll give these a stir.
416
00:20:38,667 --> 00:20:40,400
Mm, mm, mm.
417
00:20:40,467 --> 00:20:41,100
Nice.
418
00:20:43,500 --> 00:20:45,800
Mm. Oh, yeah.
419
00:20:45,867 --> 00:20:47,500
Oh, I love the jasmine
in there.
420
00:20:47,567 --> 00:20:50,166
It's that extra little
something something.
421
00:20:50,166 --> 00:20:52,367
That is one baller tea.
422
00:20:52,367 --> 00:20:53,667
All right. I'm hungry.